Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.

Add the large eggs one at a time, mixing until just combined, then stir in the vanilla extract.

In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually mix into the wet ingredients until just combined.

Fold in chopped roasted pistachios and white chocolate chips until evenly distributed.

Using a scoop, portion the cookie dough onto prepared baking sheets, spacing them 2 inches apart.

Bake for 10-12 minutes until edges are lightly golden, but centers are still soft.

Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Melt white chocolate and drizzle over cooled cookies, then sprinkle with additional chopped pistachios for garnish.